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Boiled Hominy
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
79Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein1.6 g
Carbohydrates16 g
Fiber2.8 g
Sugars1.7 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium298 mg
Potassium11 mg
Calcium16 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus38 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline3.4 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 252. The excerpt below is the record exactly as published.
Boiled Hominy. — Wash a quart of very white hominy in fresh water ; drain, put in a saucepan with a quart of cold water, and place it on the fire, adding a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.